One Mighty Fine Barleywine
If you're looking for something to age, maybe for the holidays, or you've got a bourbon barrel to fill, give this barleywine a try. It's been built to age with over 100 IBUs of hops and has an ABV of 11.4%. Cap or cork the bottles with some wax - you'll keep carbonation in and oxygen out during the aging process.
Type: Ale
Style: Other Ale
Batch Size: 5 gallons
Recipe Type: Extract with grain
Recipe Contributed By: Briess Technical Team
Ingredients
| Quantity | Ingredient | Comment | Malt Style |
| 12 lbs | CBW® Golden Light DME | 60 min boil | |
| 1 lb | Aromatic Munich Malt | Steeping grain | |
| 1 lb | Caramel Malt 40L | Steeping grain | |
| 1 oz | Amarillo® Hops (8.5% AAU) | 60 min boil | |
| 3 oz | Amarillo® Hops (8.5% AAU) | 30 min boil | |
| 1 oz | Amarillo® Hops (8.5% AAU) | 10 min boil | |
| 3 packs | WLP002 English Ale Yeast | Fermenter | |
| 2 packs | WLP099 Super High Gravity Ale Yeast | Fermenter | |
| 1 capsule | Servomyces Yeast Nutrient | 10 min boil |
Procedures
- Bring 3 gallons of water to 152°F and steep grains for 30 minutes.
- Remove grains and stir in 12 lbs of CBW® Golden Light DME.
- Bring water to a boil and add 1 oz of Amarillo® hops.
- In 20 minutes, add 1 oz Amarillo® hops and yeast nutrient.
- After 10 more minutes, turn off heat.
- Cool beer to 68°F. Transfer to fermenter. fill to 5 gallons with water.
- Pitch three packs of White Labs WLP002 English Ale Yeast.
Primary Fermentation: 3 weeks at 66°F-68°F.
Secondary Fermentation: Pitch two packs of White Labs WLP099 Super High Gravity Ale Yeast. Ferment 2 weeks at 65°F-69°F.
Fermentation Notes: Force carbonate or bottle condition with 3/4 cup dissolved priming sugar and 1/4 packet of WLP099 yeast for 3-4 weeks. Age up to 2 years.
Original Gravity: 1.105
Final Gravity: 1.021
Alcohol by Weight:
Alcohol by Volume: 11.4%
IBU: 90
Color: 15
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